Roasted Squash Medley Recipe

I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops.
-Elaine Wier
Guilford, Connecticut

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"Very good and easy to change vegetables depending upon what you like. I added carrots to make sure the kids would eat it and skipped the peppers because I didn't have them. The flavors of the roasted vegetables are so good! It also makes a lot so there were leftovers, which is also a good thing!"

"This roasted vegetable medley is absolutely delicious! We first tasted this recipe at the home of friends in Nevada. What a fabulous flavor! I've now made the recipe twice here at home in New England. This past Friday I made it using our own garden squash. I cut the recipe in half and it was plenty for four of us. This time, I didn't use any green pepper because I didn't have any on hand. I can see this recipe being very flexible and adaptable. I will be making this often during the fall for as long as our winter squash lasts! Highly recommended!"